The study of pea pre-treatment effect on pea-based beverage quality

The aim of current study is to evaluate the influence of pre-treatment methods on pea-based beverage quality. The influence of pea variety and pre-treatment on the nutritional composition, physicochemical properties, and volatile profile of pea-based beverages was investigated. Conventionally grown spring pea genotypes were used: ‘Lasma’, ‘Zaiga’, H 08-10-15. The analysed parameters included total dietary fibre, proteins, amino acid profile, total phenolic content (TPC), tannin content (TC), pH, viscosity and volatile compounds. Among the evaluated varieties, the grey pea breeding line H 08-10-15 exhibited significantly higher (p < 0.05) protein content, while ‘Zaiga’ had significantly lower protein content but the highest total dietary fibre content (p < 0.05). Amino acid composition varied notably by variety, with H 08-10-15 showing higher concentrations of Gly, His, and Leu. Germination significantly reduced total solids, viscosity, total dietary fibre content, while increasing soluble solids in pea-based beverages. Viscosity was highest in boiled samples and those derived from pea breeding line H 08-10-15. TPC was highest in ‘Zaiga’, and roasting reduced content of both TPC and TC. Volatile compound analysis revealed that pre-treatment significantly affected the aroma profile, with germination reducing undesirable notes such as beany, earthy and mushroom aromas by decreasing 1-octen-3-ol and heptanal. These findings demonstrate that both pea variety and pre-treatment methods critically affect the nutritional and sensory attributes of pea-based beverages, providing insights for the development of improved plant-based products. The most suitable raw material for pea beverage production is grey pea breeding line H 08-10-15, with germination and roasting as pre-treatment methods.